2 oz. Hendricks Gin
1 oz. St. Germain liqueur
3 dashes Peychaud’s bitters
3 dashes Orange bitters
Combine ingredients in a shaker with ice. Pour into rocks glass and add float of soda water.
Brian Napiany, director of food and beverage for the Mohegan Sun casino in Uncasville, CT, created this recipe for the resort’s new Bean and Vine Café & Wine Bar.